Protein Cheesecake | Creamy & super light

60 Minuten
25 Minuten

5.0 (4)

Protein Cheesecake | Creamy & super light
Melanie Seyfarth
Melanie Seyfarth

Inhalt

    Who said cake is off-limits on a high-protein diet? Well, they clearly haven't tried our protein cheesecake yet! Juicy, creamy, fresh, and a real protein powerhouse!
    What do you need for it? Just a few ingredients and a little patience, and soon you'll have a protein cheesecake on your table - simple, delicious, and incredibly light.

    Nährwerte pro Portion

    Ergibt 16 Portionen
    Kalorien 219
    Protein 4 g
    Fiber 1 g
    Kohlenhydrate 24 g
    Fette 10 g

    ZUTATEN

    Portionen

    • For the crust:

    • 17.5 g flour
    • 4.375 g coconut blossom sugar*
    • 0.0625 tsp vanilla extract
    • 0.0625 pinch salt
    • 9.375 g vegan butter (cold!)
    • If the dough is too dry: a splash of plant-based milk alternative

    • For the filling:

    • 25 g vegan vanilla Skyr 
    • 6.25 ml soy cream
    • 6.25 g vegan cream cheese
    • 5 g applesauce
    • 3.125 g maple syrup
    • 1.875 g
      Vegan Protein Vanilla (540g/Organic)
      €29,69 €32,99
      €54,98 /kg
      Vetain Vegan Protein Bourbon Vanilla Can
    • 1.5625 g starch
    • 0.0625 tbsp lemon juice
    • 0.0625 tbsp vanilla extract
    • Zest of a washed organic lemon

    • For the blueberry topping (optional)

    • 12.5 g blueberries
    • 0.0625 tbsp starch

    • Notes:

    • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
    • Tip for those who like experimenting: By using other protein powders, such as banana or hazelnut, you can try out completely new flavors of your protein cheesecake!

    Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

    Zubereitung

    1
    Line a 24 cm or 26 cm springform pan with baking paper.
    2
    Mix all the ingredients for the crust of your protein cheesecake (except the butter) together. Then add the cold (!) butter and knead the mixture until you have a shortcrust pastry. If the dough is too dry, you can add a splash of milk.
    3
    Put the dough into the baking pan and press it with your hands into a crust with a 2.5 cm edge. If this doesn't work well, you can chill the dough again first. Very important: Press the dough down firmly!
    4
    Pierce holes in the crust with a fork and place the baking pan in the refrigerator for now while we prepare the rest.
    5
    Preheat the oven to 180 degrees using top and bottom heat.
    6
    Now prepare the protein cheesecake filling: Add all the ingredients to a large bowl and whisk the mixture with a whisk or hand mixer until you have a creamy consistency. Taste the filling: If it isn't sweet enough for you, you can add a little more sweetener now.
    7
    Pour the filling into your chilled baking pan, smooth the surface, and place your protein cheesecake in the oven!
    8
    The cake needs to bake for about 60 minutes. Try to open the oven as rarely as possible during this time to prevent cracks.
    9
    After the baking time, be careful: Turn off the oven and open the oven door. Do not move your cake yet; this is very important. Now let it cool with the oven door open for at least 30 minutes, preferably 1 hour. Don't worry: The batter is still relatively liquid at this point; it will set!
    10
    After that, you can remove it from the baking pan and place it in the refrigerator for a few hours or overnight. This will make it firm and creamy.
    11
    Now you can make your blueberry topping: Simply heat the blueberries. Mix the starch with a small splash of water and add it to the simmering blueberries. Let everything cook briefly. Then purée your topping with an immersion blender and spread it over the cake. It will thicken and set after a short time. This is also a great way to conceal a surface that didn't turn out perfectly! ;)
    12
    Enjoy your meal!

    Recipe Note

    Tip: If your protein cheesecake is already browning on top before the baking time is up, you can cover it with some aluminum foil.

    Our protein powder: Vetain's Vegan Protein Vanilla

    May I introduce? Vetain's Vegan Protein Vanilla - the clean protein powder at a glance:

    • High-quality multi-component protein

    • Made with organic ingredients

    • Free from gluten and lactose, artificial additives & sucralose

    • High quality: Manufactured in Germany under strict standards and laboratory-tested

    • Super delicious: Ground organic vanilla beans and natural Bourbon vanilla flavoring provide an intense, natural taste

    We may be a little biased, but for us, Vetain protein powder is the ideal ingredient in protein cheesecake. Not only does it taste delicious, but it also provides your body with high-quality protein that takes your cake to the next level!

    Ingredient substitution table

    How often do we want to recreate a recipe, only to find that we are missing certain ingredients or don't like individual components? For this situation, we have created an ingredient substitution table for you, so you can adapt the recipe to your liking! Simply replace individual ingredients as you wish!

    • flour → oats processed into flour

    • coconut blossom sugar → dates & anything else that is sweet and not too liquid

    • vegan butter → vegan margarine or animal-based alternatives

    • vegan vanilla skyr → vegan quark + vanilla flavoringS

    • soy cream → other types of cream, such as oat cream, or animal-based products

    • maple syrup → honey & anything else that is sweet

    • applesauce → more maple syrup or another sweetener

    • vegan cream cheese → 70 g melted, cooled vegan butter - note: The cake will be firmer!

    • starch → vanilla pudding powder

    • Vanilla protein powder → unflavored protein powder, banana/... protein powder, or flour

    • plant-based milk alternative → any plant-based or animal-based milk

    Our protein cheesecake is vegan, but of course you can also use animal-based ingredients if you wish!



    * If you want to bake a sugar-free protein cheesecake, you can of course replace the sugar with a sweetener of your choice. Pay attention to the consistency of the batter so that your cheesecake does not end up too soft or too firm.

    Inhalt

      ZUTATEN

      Portionen

      • For the crust:

      • 17.5 g flour
      • 4.375 g coconut blossom sugar*
      • 0.0625 tsp vanilla extract
      • 0.0625 pinch salt
      • 9.375 g vegan butter (cold!)
      • If the dough is too dry: a splash of plant-based milk alternative

      • For the filling:

      • 25 g vegan vanilla Skyr 
      • 6.25 ml soy cream
      • 6.25 g vegan cream cheese
      • 5 g applesauce
      • 3.125 g maple syrup
      • 1.875 g
        Vegan Protein Vanilla (540g/Organic)
        €29,69 €32,99
        €54,98 /kg
        Vetain Vegan Protein Bourbon Vanilla Can
      • 1.5625 g starch
      • 0.0625 tbsp lemon juice
      • 0.0625 tbsp vanilla extract
      • Zest of a washed organic lemon

      • For the blueberry topping (optional)

      • 12.5 g blueberries
      • 0.0625 tbsp starch

      • Notes:

      • Missing an ingredient? No problem! The recipe includes a substitution table with alternatives to the ingredients listed here!
      • Tip for those who like experimenting: By using other protein powders, such as banana or hazelnut, you can try out completely new flavors of your protein cheesecake!

      Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.

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      Frequently asked questions

      The protein powder gives your cake an extra portion of protein. Many people also find protein-rich cakes to be pleasantly filling. The protein powder helps you keep your energy level stable and optimally support your muscle metabolism. Our cheesecake recipe with protein is the way to the best fitness cheesecake.

      No, you can bake your cheesecake with our protein powder with a clear conscience. The proteins are not lost and you continue to benefit from the good properties of the protein powder. We even often recommend using our protein powder for baking to easily increase the protein content of a meal and meet your daily protein needs.

      Yes! That's the great thing about our recipe. Although it's intended to be a traditional protein cheesecake with a crust, you can simply leave the crust out. But then add a little more starch to the filling, otherwise the cake will be too soft.